Christmas Eve 2015

First Course

Escargots Bourguignonne
snails cooked in a parsley, shallot, and garlic butter sauce
Shrimp and Scallop Florentine
rock shrimp, bay scallops, beech mushrooms, spinach, vermouth & cream, baked in a scallop shell
Butternut Squash Raviolis with a Beurre Noisette
ravioli filled with a savory mixture of roasted butternut squash, caramelized onions, mozzarella cheese and herbs, finished with a beurre noisette

Second Course

choice of:

Italian Wedding Soup
La Salade de Noël
Be Wise Ranch winter baby greens, shaved fennel, julienne pears, dried cherries and toasted hazelnuts, tossed in a truffle oil vinaigrette

Third Course

choice of:

Duck Duo
pan-roasted Maple Leaf duck breast paired with duck confit, finished with a madeira wine sauce, plated with a wild rice medley, king trumpet mushrooms and seasonal vegetables
Branzino with Lemon Risotto
branzino roasted with herbs and finished with a chive-champagne beurre blanc, plated with lemon risotto and steamed asparagus
Roasted Prime Rib-Eye with Roasted Garlic Au Jus
Black Angus Prime rib-eye, roasted and finished with a roasted garlic au jus, served with potato boulangères and green beans prepared with roasted hazelnuts and browned butter

Fourth Course

choice of:

Bûche de Noël

per guest
Seating is limited.
4:30pm - 9:00pm
Please call the restaurant for reservations.